We love Ancient Grains.
Nutrient rich and loaded with complex flavor, ancient grains add a fun, wholesome twist to baking. These seeds and cereals — many of which predate modern wheat by thousands of years — make for fantastic baking flour.
In fact, several ancient grains are versatile enough to substitute into many standard recipes. To find the best combinations, our test kitchen bakers took five of our most popular recipes and replaced a portion of the all-purpose flour with the flour from one of eight ancient grains. The results were delicious. Some recipes came alive with a complete substitution: 100% ancient grain, 0% all-purpose flour. Others worked best with a 50% or 25% substitution. Which will you like best?
Choose your grain —
Native to ancient Mesoamerica; a self-contained complete protein. Gluten-free.Learn more »
Provides three times the soluble fiber of oats; delicious nutty flavor. Contains gluten.Learn more »
A classic, tasty base for pancakes, and plenty of dietary fiber. Gluten-free.Learn more »
High amounts of protein, and engaging wheat-y flavor without any bitterness. Contains gluten.Learn more »
Known for its ancient Chinese roots; offers corn-like taste. Gluten-free.Learn more »
Features all the essential amino acids; great cooked as a side dish, or cold in salads. Gluten-free.Learn more »
An ancient form of wheat that's high in protein; mild whole-grain flavor. Contains gluten.Learn more »
A staple in East Africa's signature flatbreads; good source of fiber. Gluten-free.Learn more »